Process of removing oil from citrus fruit juices



pnocsss 0F movmc on. men crmus FRUIT JUICES Filed Oct. 3;, 1945 2 sheets-sheet 1 rz form V Jase W; J 6110.15 $44M 11. J

2 Sheets-Sheet 2 l I III.- a s.

J A CROSS PROCESS OF REMOVING OIL FROM CITRUS FRUIT JUICES Filed Oct 31, 1945 I l l r .90 I i I l Dec. 19, 1950 memes Dec. 19, 1950 PROCESS OF REMOVING OIL FROM CITRUS FRUIT JUICES Joseph A. Cross, Westerviile, Ohio, assignor to Mojonnier Bros. 00., a corporation of Illinois I Application October 31, 1945, Serial No. 625,741

8 Claims.

The present invention relates to the process of removing oil from citrus fruit juices. Apparatus which may be used for carrying out the process is also disclosed.

It is a well known fact that if a citrus fruit juice be concentrated without removing any of the oils. it will have a flavor and odor which is highly objectionable as compared with the freshly prepared juice. In concentrating, it is therefore quite desirable to remove more or less of the oil from the juice during the process of concentration and to keep it out of the marketed product.

It will be found that upon heatin a citrus fruit juice to a high temperature, such as employed in canning, the objectionable oils will collect at the top of the main body of the juice. If this upper layer then be drawn oil and sealed in sterile containers, it will develop a strong, rancid odor and flavor, not possessed by the residue of the liquid, so that if the juice, thus freed of these, oils, be sealed in sterile containers, it will not develop the objectionable odor and flavor, even though it has been heated.

One object of the invention then is to provide a novel process, by which more or less of the oils of the original citrus fruit juice may be abstracted and drawn off from the main body of the juice, leaving the latter free of the objectionable flavor and odors, and ready to be filled into cans and marketed as a palatable product.

Another object is to provide for a separation of the heavier and lighter substances. the substance containing the oils always being the lighter of the two, and then returning the heavier substance back into the main stream while retaining the oil substance separate from the merchantable product. Thus, all the pleasing portion is retained and the objectionable oils removed.

Another object is to improve the grading of the prdouct. By increasing the recovery of the juice without the oil, the grade may be raised. Otherwise, an inferior grade may be assigned, due to too much oil being included. Thus, the invention becomes of prime importance in packing plants where the juice is canned and packed for market.

Another object is to render the system as nearly automatic as may be, thus allowing for the stopping and starting of the canning machine without requiring corresponding hand operations in the rest of the equipment.

Still another object is to work with the juice at as low a temperature as possible. If the juice is unduly heated, it loses its flavor.

These and various other objects, features and advantages will be apparent as we proceed with the following detailed description, the same being read in connection with the accompanying drawings in which the various pieces of apparatus are grouped and connected to carry out the new process.

It may be noted at this point that this application is directed to the method of removing oil from citrus fruit Juices and that application S. N. 749,544, filedMay 21, 1948, as a division of this case, is directed to apparatus for carrying out that method.

In said drawings,

Fig. 1 is a general diagrammatic view of apparatus constructed and arranged to carry out the present invention;

Fig. 2 is a diagrammatic view of the level control mechanism employed in the controls;

Fig. 3 is a detail view, partly in vertical section, of a solenoid valve also employed in the controls; and

I Fig. 4 is a detail view, also in partial vertical section, illustrating the eductor employed in the system.

Throughout these views, like characters refer to like parts.

As a preliminary, it may be briefly pointed out that the raw juice enters the system through a valve controlled inlet A. It then passes upward through the tube nest heater B where it is heated and evaporated by a valve controlled steam supply entering through the steam inlet C and departing as condensate through the steam outlet D. The temperature of the juice upon entry into the tube nest is approximately F. and upon emergence therefrom approximately F. At

least, that is the case in an actual installation which is here chosen for illustration. From the into the upper part of the surface condenser H.

This condenser receives its cooling water through a water inlet J and discharges it through a water outlet K. In this condenser the latent heat is removed and the oil and vapor, admitted through the passage G, becomes a liquid which drops to the bottom of the condenser. An eductor L removes the non-condensible gasses and maintains a vacuum of approximately 25 inches of mercury, the vacuum communicating with th chamber F and the tube nest heater and evaporator B. Indeed, the vacuum extends through the tubes of the tube nest and down into the Juice supply pipe A even to the control valve by which the supply is controlled. A centrifugal separator M receives the condensate from the condenser H and separates it into a lighter portion which contains the objectionable oils and a heavier portion which contains the residue which it is desired to save. The latter and the condensate from the separating chamber F are collected in a convenient'receptacle or juice tank N. The oil is collected in a barrel or other receptacle 0. In the receptacle N, the reclaimed condensate is blended with the partly concentrated juice pumped from the separating chamber F, restorin the juice to substantially its original condition. The reconstituted juice is then pumped to the heat exchanger Q. From the latter its goes to the filling machine where it is filled into cans, passing through the pipe R. The controls which include a float controlled valve S, an electric relay T and a solenoid valve U. come into play whenever the canning is stopped for a long enough interval, as will appear hereinafter. During normal operation, the juice flows continuously as a stream through the system.

Before considering the apparatus in detail, it may be pointed out also that the percentages of oil permitted in grade A juice by government specifications is .014 for the upper limit of grape fruit and .03 for the upper limit of orange juice. The ordinary Florida grape fruit juice and orange juice, when subjected to m process, has an entering percentage of from .017 to .04 of oil, and after passing through the process it leaves with a reduced percentage of from .0059 to .0133. Raw lime juice may be somewhat higher in percentage of oils.

Now, referring to the apparatus, the tube nest heater and evaporator 13 is of the Kaestner type and includes a nest of upright tubes III which pierce, at their opposite ends. diaphragms, i I, I2, which are located toward the ends of the shell ll, leaving an entrance compartment l4 and an outlet compartment I! for the juice and vapor.

The steam is admitted to this nest of tubes through the inlet pipe which communicates with the shell l3 at a point just below the upper diaphragm l2. Steam escapes as condensate through the pipe D located just above the lower diaphragm H. The steam thus admitted fills the space around the tubes and heats them and their contents. The juice coming in at A ordinarily fills up about one-third the height of the nest and by that time it is boiling violently and producing vapor. Thus the upper two-thirds, or thereabouts, of the nest is where the evaporation takes place and there the vapor reaches its high temperature of approximately 130 F.

Thus, to repeat, the lowermost one-third or the heater and evaporator B is occupied by the juice and oil in liquid form. From that point, or approximately that point, upward, the evaporation takes place progressively. Both the liquid and oil are vaporized and emerge as, say 90% liquid, and amixture of watery vapor and oily vapor.

It is noted that in the heater and evaporator B, the steam is supplied through the inlet C in accordance with the amount of oil in the original Juice; the greater the oil, the higher the steam pressure. This does not raise the temperature, and is not supplied for that purpose, but to inproximately one-third the way up the tubes and remains at approximately that temperature at the top where it emerges, and gets no higher on its way through the system.

Thus, heating the Juice to only a maximum of 130 F. produces the beneficial eflect of not damaging the flavor of the Juice, which occurs when the juice is heated to a high temperature, such as 240 F., proposed in certain systems. Consequently, there is no flashing of the juice from a high temperature to a low one, with the resulting damage to the flavor.

As a result, the upward flow of the Juice through the tubes In from compartment II to compartment l5, which is connected, as before explained, by a large channel E to the separating chamber F at a point well toward the top of that chamber, is effected.

Thus, the separating chamber 1' receives the vaporized juice at a temperature of some 130 1". with its corresponding pressure (2.221 lbs. per sq. in. absolute) into a large volume vacuumized tank, thereby causing the heavier substances to fall to the bottom of the chamber and the lighter substances to rise. This evaporation of the heated juice in a vacuum produces the first separation of the juice and the oil. Thus, the oily vapor constituent of the Juice is separated from the heavier liquid constituent. i

The chamber 1'' includes a shell ll having a top I! provided with a peephole I I. At its lower end it has a bottom I! which has a slight inclination toward the outlet pipe'il, through which the liquid is adapted to pass while the vapor in the upper portion passes out through the large passageway G to the upper end of the condenser H. Suitable legs 2| support the separation chamber 1". The latter is also provided with a manhole 22 located near its top, so that it may b entered to be cleaned. The lower end of the chamber B is supported upon a leg 28 and reaches well below the bottom of the separating chamber 1 as illustrated,

As before pointed out, the condenser H, the chamber F, and the heater B are vacuumized by the eductor L. The chamber F is also provided with a. tube 24 which extends from the bottom of the chamber and is bent upward .as shown.

crease the amount of vaporization. The temperature, in the assumed case, is F. upon entering the tubes, rises to 1". at a point ap- This tube contains the electrodes 2|, 2., which cooperate with the relay T in the control of the juice level within the separating chamber F, as we shall presently show in detail.

The condenser H comprises a shell 29 provided with a number of retarding baffles 30, each of which extends part way across the shell in a. manner to cause the cooling liquid to flow in an elongated path through the chamber. The cooling medium ordinarily is water which is admitted to the lower portion of the chamber through the pipe J and is carried away from the upper portion of the chamber by the pipe K. This condensing chamber is of the surface type. It includes a nest of tubes 21 which interconnect compartments at the top and bottom of the chamber 29 after the manner of the heater B. It is provided with a top ii and bottom 32. The vapors are cooled by the water flowing upward through its elongated path around th tube nest 21. The tubes pierce the'baiiles 30. An outlet pipe 33 leads away from the bottom I! of the condenser. The condenser is supported by suitable legs I4.

The condenser H is also provided with the eductor L, which operates on the ejector principle and is shown in detail in F 8. 4. It includes a pipe I which passes steam through a Venturi passage in the casing 3i, and thus withdraws air and other non-condensibles from the" condenser H, separating chamber F and heater B by way of pipe 31, the steam discharging through an outlet pipe 38. Thus a vacuum is producedwithin the chambers H, F and A, and the noncondensibles are drawn oil and discharged through discharge pipe 38. The eductor L provides a vacuum of approximately 25 inches of mercury.

That portion of the juice which comes directly from the separating chamber F through pipe 20, is pumped by pump 40, preferably a centrifugal pump, through pipe 4i, and its connections, into the receptacle N. At the same time, that portion which is collected in the condenser H and is conveyed by pipe 33 is pumped by a pump 42 through pipe 43 to the intake 44 of the centrifugal separator M.

The centrifugal separator is driven by a suitable motor 45, electric or otherwise, and is mounted upon a base 46 which rests upon a pedestal 41. This separator may be of well known construction and need not be further described, other than to say that it. has an inner outlet 48 and an outer outlet 49. The function of this separator is to take the condensate that comes from the condenser H and separate it into its heavier portion and its lighter portion. The lighter portion passes from the inner separator-outlet 48 through a pipe or conduit 50 to an oil receptacle 0, which may be a barrel or other device capable of being shifted about. The heavier portion is passed from an outer separator-outlet 45, through a pipe or conduit into the juice tank or other saving receptacle N, and

mixes at once with the juice which comes from the separating chamber. In other words, part oi the juice is taken from the separating chamber and at once collected, while the part that is taken from the condenser is separated mechanically into a heavier portion and a lighter portion. The heavier portion is substantially free of the objectionable oils and is returned to the juice taken from the separating chamber. The lighter portion contains the objectionable oils and is deposited in a separate container to be separately used or otherwise disposed of. Both deliveries occur at convenient collect=ng points.

From the juice tank or recetpacle N, a pipe 52 leads to theintake of a centrifugal pump 53 which forces the juice through pipe 54 into a heat exchanger Q of the Moionnier type. which is of well known construction. The juice, passing through it, is heated by steam and the same is regulated to bring the juice ot a proper temperature for canning. It is thus forced through pipe R onto the canning machine.

Now, when it becomes necessary to stop the canning machine for a long interval, the supply of juice through pipe A must be cut oil and also the supply of steam through steam pipe C. If the interval be short, the operation may be difierent, as will be noted when we consider the equipment involving the controlling elements S, T and U.

The first control device to be considered is the mechanism 8. This may be a float controlled valve of well known construction. The pipe 4|, as shown, enters the lower portion of the valve proper, designated 51, and the latter is connected Jill - 6 wesscsdownuponanupstandingpinll tcoioee the valve whenever the ball 00 rises and. upon the reverse movement of the ball, to open the valve. Thus the supply of juice through the pipe 4| is controlled. when the tank contents reach the critical level, the juice is throttled. and whenever they fall below a certain level, the valve opens. There are many valves that may be used. Suilice it to call attention to the following United Btates Patents which show valves of this kind: No. 604,013, Carmichael, May 1'7, 1898; No. 1,886,468. Cornish, November 8, 1932; 231:1 Reissue No.' 18,253, Heath, November 1'1,

The next piece of control equipment we may consider is the electrical equipment for controlling the level of the liquid within the separating chamber F. It includes the electrodes ii and 26 (within the tube 24) and the relay T. One of these electrodes (25) is a short electrode and the other (28) is a long one. Starting from the bottom. as the juice rises and reaches the long electrode 2, nothing happens. As it continues to rise, nothing happens until it encounters the short electrode 25. Then the relay T is pulled up by the current and remains up until the juice, upon again receding, leaves the long electrode 28. Then the cycle is repeated.

To bring about this operation, 1 preferably employthe relay mechanism T shown in Figs. 1 and 2, although other devices for accomplishing the same result may be substituted, as desired. In the electric relay mechanism T, there is a magnetic core and a cooperating armature it. The upper branch of the core is provided with an exciting coil 61 connected to a suitable alternating current source as indicated. The middle branch is provided with a surrounding coil 48 which has one end connected to ground by conductor 89, and the other end connected by conductor iii to conductor H which leads to the short electrode 25 of the separating chamber F. A conductor 12 leads from the long electrode 28. Both conductors ll, 12 lead to normally open back contacts I3. 14, respectively, of an armature actuated upright arm 15 mounted on a fixed pivot 16 and fixedly securedto a substantially horizontal arm 'I'i secured by a pin and slot connection with thevertically moving armature 84. Normally open back contacts 18, 19 are connected by conductors Bl), 8l,-respectively, which extend toward the relay mechanism U.

In operation, the alternating current passing back and forth through the exciting coil 81 sets up a magnetic flux in the core 65 which takes the path of least resistance, as indicated by the arrows 82. So long as the circuit through the contact coil 68 remains open, as it does until the level of the juice in the separating chamber reaches the short electrode 25, nothing happens. But as soon as that contact is encountered by the liquid in the chamber reaching the short electrode 25, both ends of the circuit through the coil 68 are grounded, the one end being grounded throughconductor 69 and theother end through the chamber F, indicated by ground connection 83. As soon as this circuit is completed, the coil 68, being now energized, sets up a counter-magnetic flux in opposition to that through the center branch of the core, and a new flux path results. This includes the upper branch and the armature 66, which is now forcibly drawn to the by a short pipe 58 with the tank N. The lever v core poles. This new flux path is indicated by the arrows 84.

Thus. when the Juice level reachesthe short ass ass:

contact 2'. (a circuit for the induced current through coil 88 is completed from ground 83, through the juice to contact II, thence by way of conductors II, It, coil ll to ground at ll. Once this circuit is completed and the relay operated. the circuit through conductors-l0. OI is closed at contacts II, I! and a locking circuit for the coil "is maintained from conductor ll of the coil is through back contacts II, II, conductor 12, electrode 26 and interveninliuice to ground at 83, and such locking circuit i continued until the Juice level falls below the electrode II, thereupon interrupting the locking circuit at the electrode 28. The coil II is no longer supplied with a path for current, and the relay drops its armature it back to normal. This cycle is repeated, when the juice again reaches the short electrode 25. Thus. the electric relay T operates the electro-pneumatic means U in response to a high and low level or the juice in the separating chamber F.

The conductor 80 extends directly to one terminal of the solenoid of the electro-pneumatic device U. The other terminal is provided with a conductor 85. The two conductors I and II are connected to a supply switch I! through which current is adapted to be supplied to the solenoid from supply leads 81. II.

The solenoid of the device U comprises a coil ll mounted on a frame 8| which is hollowed out to provide an air chambers! provided with an air inlet OI, an air outlet 94 and an exhaust outlet ll. These openings are controlled by a lever ll pivoted at an intermediate point 8! and pressed upward at one end by a compression spring 98 to form a tight seal upon the supply inlet 03, as shown. The end of the lever 9s opposite the spring pressed end, is actuated by the solenoid core I! which forms a loose connection therewith. When the core is down, the lever 00 is in the position illustrated. Then the outlet 04 is connected through the chamber a: to atmosphere, the outlet 95 being open. At such time the air supply inlet is closed bythe lever It being firmly seated upon the inlet nipple. When the core 99 is in elevated position, the connec-.

tion to atmosphere is closed at SI and open at ll, thereby supplying the piping connections 94 with compressed air received throush pipe 98 from a suitable source (not shown). The open end of the chamber 92 is closed llll.

The pipe as is directly connected with a pipe or conduit Illl which communicates with the pressure actuating chambers of the control valves "2, I03. Each of these valves is a diaphragm valve which is pneumatically operated by compressed air supplied through the pipe III. The valve it! controls the juice supply line A. The valve I03 controls the steam supply line C. Each of these valves is normally open. That is the condition when the equipment is operating and the separating tank is not too full. These valves are well known.

The Juice supply valve I02 comprises an outer casing IN, a vertically movable stem III, normally spring pressed upward against the diaphragm It! to hold the valve open as indicated. On the upper side of the diaphragm I is a connection with the compressed air chamber I" located within the head of the casing Ill. A suitable supply of compressed air through pipe III will force the valve shut.

The steam supp y control valve I is similar in construction and operation. but it is provided by a screw plug with two diaphragms Ill and I and compressed air supplied through pipe ill or through pipe Ill will actuate the valve to close it. when compressed air is admitted through the pipe Ill, it forces both diaphragms Ill and Ill downward and acts upon the head oithe stem to force the valve shut. Similarly, the admission of compressed air to the space between the two diaphragms Ill and Its causes the diaphragms to bend oppositely. They are stopped by their engagement with their adjacent walls. The upward movement of diaphragm I" does no useful work. The downward movement of the companion diapragm Ill on the contrary acts upon the head of the valve stem to close the normally open valve. This cuts oil! the supply of steam as the like movement of valve It: cuts oi! the supply of juice. When the air pressure is removed, the valve is restored to its normal position by spring pressure.

The pipe H0 is part of a well known construction for controlling the steam pressure. It is an air-operated steam pressure controller. It comprises a central dial instrument HI, an air pressure gauge 2 and a steam pressure gauge III. In itself it forms no part of the present invention and so will not be further described. Compressed air is supplied through pipe lls obtained from any suitable source. By the use of such a controller, the steam pressure is nicely regulated.

Valves like the diaphragm valves I02, I", and

the air operated steam pressure controller, are put out by the Taylor Instrument Companies oi Rochester, New York.

Now, when the canning machine is stopped for a sumcient interval, the juice continues towplied but is first throttled and held back at e Juice tank N. Then it begins to accumulate in the separation chamber 1" until it reaches the short electrode 25. Then relay T is energized, followed by the energization of solenoid valve U. As a result of the operation of the latter, compressed air is supplied through pipe III to the valves III and I 03 and they are operated to cut oil the Juice supplied through pipe A and the steam supplied through pipe C. It remains in this condition until relieved by the subsequent starting of the canning machine. As the canning the Juice is withdrawn from the tank d as a result the throttle valve 8 is opened by the float N. Then the juice in the separating tank 1'' flows through pipes 20 to the centrifugal pump 40 and thence through pipe ll into the tank N. It may be noted that the pump ll being a centrifugal pump, may be operated continuously without pumping. This condition will occur when the float valve 8 is in throttling position. In consequence of the flowing of the Juice from chamber 1'' to tank N, the level oi the liquid in the chamber F will gradually be lowered from its uppermost position in engagement with the short electrode 25 until it passes out of contact with the longer electrode 20. Thereupon, the relay T will be deenergized with the resultant restoration of the solenoid valve U to normal and the opening of the valves Ill! and II. The result will be the normal operation or the equipment. It will be noted that there is always some lag between the operation at the canner and the operation at the tank N and then at the chamber 1". a

In view of these various conditions in the operation of the equipment, it follows that in some instances, only the operations at the tank N will proc N beiorethecanningmachineisstarted From what is said, it will be seen that the raw other instances, the operations at the l the purpose oi the terms or the appended claims to cover. I claim:

juice in passing through the e quipment is prepared tor canning by removing more or less of the oil. In other words, the raw juice is evapo-- rated within a vacuumized chamber and thereby the greater portion of the juice suitable for canning is obtained. Then the remaining substance,

comprising the oil and vapor constituents; is-

eondensed, the non condensibles being drawn on. Following this the heavier and lighter portions are separated, the heavier being put back into the stream 01' juice intended for canning. and the lighter portion containing the oil being separately barreled and kept out of the canning supply. Furthermore, when the juice flow is stopped for any reason, it backs up within the tank N or the separating chamber F, or both, and ultimately stops the supply.

In lieu of conveying all of the heavier substance taken out by the separator M and passed on through pipe 5i into the juice tank N, I may also provide a short length of pipe lliconnected to the pipe SI and provide it with a valve Iii.

Upon opening this valve, a portion of the sepa rated condensate may be drawn of! into a pail or like receptacle Ill and used as desired. Thus, the concentration of the juice used for canning may be increased beyond that which would resuit from the directflow into the tank N without withdrawing any. Thus, any desired grade of juice may be obtained, of course, within the limits of the available material, as will be obvious.

It will also be noted that in determining the temperature to which the juice may be heated will depend to a certain extent upon the amount of available water and its temperature. Thus, in the installation to which reference has been made, an installation in a southern State, the temperature of the juice was taken as 130 F., as that would not damage the juice and would be economical in the use of water. It water=at a lower temperature were available, such as we have in northern States, then the temperature of the juice could be kept still lower without an excess of water. These are all matters capable oi adjustment.

Again the juice supplied to the system at A may have a temperature, due to preheating,

which is well nigh the evaporating temperature furnished by the' heater and evaporator B. Then, obviousLy, the function of the heater and evaporator would be more evaporating than heating.

My invention should be distinguished from prior inventions wherein the fruit is first iven a preliminary treatment to remove the oil, or a portion of the oil, from the outer covering, or hull, of the fruit before it is crushed and the juice pressed out of the hull. By my invention the juice is obtained by any of the ordinary methods ior obtaining fruit juice. These do not remove the rind oil. They leave the fruit intact, to have the hull and all subjected to pressure.

Besides the modifications suggested, it will be obvious that other alterations and modifications may be made in the steps of the method and in the apparatus disclosed without departing from the spirit and scope oi the invention. which it is 1. The process of removing oil from citrus fruit juices which process includes heating a stream of the juice in a vacuum to progressively evaporate both liquid and oily constituents to the extent of producing a large percentage of liquid and a small percentage of mixed 'watery vapor and oily vapor, -collecting the liquid constituent and flowing it onward to a mixing point, collecting the vapor constituent and passing it into a surface condenser under substantially the same vacuum to separate from the condensate the noncondensibles and to discharge them from the surface condenser, drawing oi the condensate from the condenser and advancing it as a stream without the application'of vacuum thereto, mechanically separating ,said stream of condensate-into a heavier watery portion and a lighter oily portion, collectingthe lighter eily portion as a byproduct, and collecting and directing the heavier watery portion to said mixing point. where it is mixed with the onflowing liquid constituent, thus J providing a mixture suitable for canning.

v 2 The process of removing oil from citrus fruit juices which process includes heating a stream of the juice in a vacuum of approximately 25 inches of mercury to a temperature of approximately 130 F. to thereby progressively evaporate both liquid and oily constituents of the juice stream in the proportion of approximately 90 per cent of liquid and 10 per cent of mixed watery vapor and oily vapor, collecting the liquid constituent and flowing it onward to a mixing point, collecting the vapor constituent and passing it into a surface condenser under substantially the same vacuum to separate from the condensate the non-condensibles and to discharge them from the surface condenser, drawing of! the condensate from the condenser and advancing it as a stream without the application of vacuum thereto, mechanically separating said stream of condensate into a heavier watery portion and a lighter oily portion, collecting the lighter portion as a by-product, and collecting and directing the heavier watery portion to said mixing point where it is mixed with the onfiowing liquid constituent, thus providing a mixture suitable for canning.

3. The process of removing all from citrus fruit juices which process includes heating a stream of the juice in a vacuum to progressively evaporate both liquid and oily constituents to the extent of producing a large percentage of liquid and a small percentage of mixed watery vapor and oily vapor, collecting the liquid constituent and flowing it onward to a mixing point, collecting the vapor constituent and passing it into a surface condenser under substantially the same vacuum to separate from the condensate the non-condensibles and to discharge them from the surface condenser, centrifuging the condensate to produce a heavier watery portion and a lighter oily .portion, collecting said oily portion as a by- \product, and collecting and directing the watery portion to said mixing point where it is mixed liquid and oily constituents oi the juice stream 11 in the proportion of approximately 90 per cent of liquid and per cent oil-mixed watery vapor and oily vapor, collecting the liquid constituent and flowing it onward to a mixing point, collecting the vapor constituent andpassing it into a surface condenser under substantiallythe same vacuum to separate from the condensate the noncondensibles and to discharge them from the sur-' face condenser, centrifuging the condensate to produce a heavier watery portion and a lighter oily portion, collecting said oily portion as a lay-product, and collecting and directing the watery portion to said mixing point where it is I mixed with the onflowing liquid constituent, thus providing a main product suitable for canning.

5. A method of treating citrus juice which comprises: supplying heat to a flowing stream of freshly extracted citrus Juice, passing the heated from the boiling Juices the vapors released into said partial vacuum, removing and discarding the uncondensed. gas from said condensation, separatin the condensed citrus oils from the condensation, and returning the remainder of the condensation to the juices from which the vapors were released.

7. The method of removing gases and oils from citrus fruit Juices which comprises boiling the 12 juices under partial vacuum to carry off a small proportion of the water and the gases and oils of the Juices, condensing the vapors from such boiling, separating from the condensate those components not soluble'in the water of the condensate, and returning the remainder of the condensate to the treated Juices.

8. The method of removing gases and oils from citrus fruit Juices which comprises continuously flowing the Juices as astream, admitting fresh Juice to said stream at one zone, removing Juice from said stream at another zone, evaporating a portion of said stream in a partial vacuum at a third zone through which the juices pass from said one zone to said another zone, removing the vapors evaporated and released in said third none, and condensing the removed vapors separately from said stream.

JOSEPH A. CROSS.

assurances crrnn The following references are of record in the file of this patent:

UNITED STATES PATENTS Number Name Date 1,353,169 McDermott Sept. 21, 1920 1,574,614 Fish Feb. 23, 1926 1,734,534 Shields Nov. 5, 1929 2,104,415 Davies Jan. 4, 1933 2,104,710 Blanch Jan. 4, 1938 2,169,367 Mills Aug. 15, 1939 2,319,994 Ketchum May 25, 1943 2,347,339 Singleton Apr. 25, 1944 2,361,895 Lizeray Oct. 31, 1944 2,423,746 Zahm July 8, 1947 2,423,747 'Zahm July 8, 1947 UIHER REFERENCES 9gimrnal Amer. Chem. Soc, vol. 43, page 336, 1 

5. A METHOD OF TREATING CITRUS JUICE WHICH COMPRISES: SUPPLY HEAT TO A FLOWING STREAM OF FRESHLY EXTRACED CITRUS JUICE, PASSING THE HEATED CITRUS JUICE INTO A FLASH CHAMBER MAINTAINED AT A SUBATMOSPHERIC PRESSURE TO VAPORIZE OILY CONSTITUENTS AND SOME WATER THEREFROM, CONDENSING THE OILY CONSTITUENTS AND WATER, GRAVITATIONALLY SEPARATING THE CONDENSED OILY CONSTITUENTS AND WATER, SEPARATELY WITHDRAWING THE OILY CONSTITUENTS, AND MIXING THE SEPARATED WATER WITH SUBSTANTIALLY OIL-FREE CITRUS JUICE DISCHARGED FROM THE FLASH CHAMBER. 